• Marjolein


At our place Christmas is all about family, friends and food. On at least one of the days we just put a lot of different dishes on the table, take a plate and sit on the couch. When I saw coloured sushi in a restaurant, I immediately got the inspiration to make this mackerel sushi for Christmas. Perfect as a starter but also perfect for my Christmas couch day.


  • 125 grams sushi rice

  • 175 ml water

  • 3 table spoons rice vinegar

  • 1/2 teaspoon sugar

  • 1/2 teaspoon salt (preferably Maldon smoked salt)

  • 2 boiled beetroots

  • 1 sheet of nori halved lengthways

  • 150 grams smoked deboned mackerel filets

  • 1 table spoon yoghurt

  • 1 table spoon mayonaise

  • finely chopped half apple

  • handful of chopped flat parsley

  • juice of 1/2 lemon

  • soy sauce

How to

  • Add 125 grams sushi rice to 175 ml of cold water. Stir well and bring to a boil.

  • Simmer for 10 minutes with the lid on.

  • Turn off the heat leaving the lid on and leave to stand for another 15 minutes. Do not take the lid of during that period.

  • Heat the rice vinegar with sugar and salt until dissolved

  • Blend the beets to a fine puree in the food processor

  • Mix the puree and the rice vinegar with the sushi rice

  • Make the mackerel rillettes by adding the yoghurt, mayonaise, chopped apple, flat parsley and lemon juice. Stir through with a fork.

  • Take a bamboo mat and cover with plastic wrap

  • Take 1 halved nori sheet and cover evenly with the sushi rice. At the top side go over the sheet 1 extra centimeter

  • Carefully turn the nori sheet with rice

  • Top the nori with the mackerel rillettes

  • Pick up the edge of the bamboo mat and plastic wrap and carefully roll the mat away from you lightly pressing until you have a neat roll.

  • Slice sushi pieces and serve with soy sauce.

If you still have some mackerel rillettes left, you can easily serve it with a crostini.


#sushi #Christmas #Starter #Fish

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